Potatoes and Peas au Gratin

Potatoes and Peas au Gratin

1 can Cream of Celery soup
1/2 C skim milk
1/2 C fresh or frozen peas
1 pimento, minced
5 C sliced, cooked potatoes (about 4 medium sized)
1 C (1/4 lb.) Shredded sharp cheddar cheese

Combine soup and milk in a saucepan and heat, stirring until blended. Remove from heat, stir in peas and pimento. In a buttered 9-inch square pan alternate layers of sliced potatoes, soup mixture and cheese. Bake in a hot oven (400*) for 35 minutes or until top is golden brown.

Corn Bread Stuffing

Bryan has started making this for our Thanksgiving Turkey.  It is good and is a little different than the usual bread one we are used to. I admit we don't add the hard-boiled eggs. They just don't seem right. It is from Parade Magazine and originally from Elizabeth Mitchell.

  Corn Bread Stuffing
Serves 12
Active Time 15 min. 
Total Time 45 min.

Ingredients

• 1½ (8-inch square) pans cornbread
• 4 slice Italian bread with sesame seeds, torn into very small pieces
• 4 hard-boiled eggs (use just 2 of the whites), mashed
• 1 tsp seasoned salt
• ¼ tsp white pepper
• 1 Tbsp chopped sage
• 1 cup chopped parsley
• 2½ cup chopped celery
• 1 cup chopped Spanish onion
• ¾ cup (1½ sticks) butter, divided
• 1 (14-oz) can chicken or turkey broth

Directions

1. Crumble cornbread into a large bowl; combine with Italian bread pieces. Add mashed egg yolks and whites. Sprinkle with seasoned salt, white pepper, sage, and parsley. Toss gently to mix. Taste and adjust seasoning as needed. Set aside.
2. Sauté celery and onion in ½ cup butter until soft.
3. Add onion and celery to bread mixture and toss. Pour in most of broth and mix well. Add more if mixture seems dry.
4. Grease a 9-by-13-inch baking pan with 1 Tbsp butter. Transfer stuffing to pan. Lightly moisten with more broth if needed. Dot top with rest of butter.
5. Bake at 325°F for 30 to 40 minutes, until browned on top, or stuff in a turkey and cook until done.
6. Elizabeth's Tips:
7. When my grandmother makes this stuffing, she tops it with little bits of butter, which then melt.
8. Grandma Helen makes her cornbread with white cornmeal, not yellow.
9. Mix wet and dry ingredients gently with your hands or a large fork to keep the stuffing light
10. Serve the stuffing in a crystal bowl with a silver spoon. Set the bowl on top of a beautiful tablecloth.

Kitchen Counter

Serves 12. Per Serving: 190 calories, 20g carbs, 7g protein, 9g fat, 90mg cholesterol, 670mg sodium, 2g fiber

Corn Souffle

Bryan found this recipe from Linda Evans of Dynasty fame.  It is really good.  He makes it for Thanksgiving.

Southwest Corn Souffle

3 cups corn kernels (you can use fresh or thawed frozen)
1/2 cup butter, melted
2 eggs
1 C sour cream
9 oz. Monterey Jack cheese, shredded (can use pepper jack instead of jalapenos)
1/2 C cornmeal
1/3 C jalapenos, finely chopped
1/2 tsp. salt
1/2 C Parmesan cheese, shredded

Preheat oven to 350*. Generously butter a 2 quart baking dish (if using a 9X13 baking dish, increase proportions by 1.5).

In a blender or food processor, puree 1 cup of the corn with the melted butter and the eggs.

In a large bowl, combine all the remaining ingredients (including the other 2 cups of corn) except Parmesan.
Add the pureed corn mixture. Stir until well-incorporated.

Pour into the prepared baking dish.  Sprinkle with the Parmesan and bake for 45 to 90 (depends on batch and pan size) minutes until set and browning.  If the top isn't browned at the end of the baking time, place it under a broiler for a couple of minutes - careful not to let it burn.

Remove from the oven and let it cool for at least 20 minutes, then cut into squares and serve.

Sour Cream Scalloped Potatoes

12 large potatoes or 2 bags (24 oz.) frozen hashbrowns
2 cans (10 3/4 oz.) Cream of Chicken Soup
2 cups Sour Cream
1 cup grated Cheddar Cheese
1/2 cup melted butter
1/3 cup chopped onion

Topping
2 cups corn flakes (crushed)
2 Tbsp. melted butter

Boil potatoes for 30 minutes (until just tender). Cool. Peel and grate or thinly slice potatoes into 10X14 pan. While potatoes cook melt butter add onions and cook until tender.  Combine butter and onion with rest of the ingredients except topping and gently blend into potatoes.  Combine cornflakes and butter for topping and sprinkle on top.  Bake at 350* for 30 minutes.